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Apple Muffins with apple cider, applesauce, warm spices, and chunks of apple! They bake up so soft, perfectly rounded, and have a crunchy cinnamon & sugar topping. These are a Fall must make for my family.
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Cinnamon Apple Cider Muffins

Apple Muffins with apple cider, applesauce, warm spices, and chunks of apple! They bake up so soft, perfectly rounded, and have a crunchy cinnamon & sugar topping. These are a Fall must make for my family.
Course Snack
Cuisine American
Keyword apple muffins
Prep Time 15 minutes
Cook Time 16 minutes
Servings 12 muffins
Calories 201kcal
Author Jessica

Ingredients

  • 4 tablespoons butter softened
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/3 cup plain yogurt OR sour cream
  • 2 large eggs
  • 2 cups all-purpose flour
  • teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1/2 cup applesauce sweetened or unsweetened
  • 1/3 cup apple cider
  • 1 teaspoon vanilla extract
  • 1 cup peeled & chopped apple about 1 large apple

Cinnamon & Sugar Topping

  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon

Instructions

  • Heat oven to 375°. Prepare a 12-cup muffin pan by lining with cupcake liners OR spraying well with cooking spray.
  • In a large mixing bowl, or stand mixer, beat together the butter, sugar, brown sugar, and yogurt until the mixture is light and fluffy. About 1-2 minutes.
    Add the eggs and beat until combined.
  • Add the flour, cinnamon, baking soda, salt, and nutmeg into the mixing bowl. Beat on low speed just until combined.
    *Mixture will be really thick and that is normal. It's ok if there are dry patches because you will add the liquid in the next step.
  • Add the applesauce, apple cider, and vanilla extract. Beat until combined and the batter is moistened.
  • Stir in the chopped apples with a wooden spoon or spatula.
  • Fill the muffins cups nearly full. They will be a little bit more than 3/4 full.
    *If your muffin pan is smaller than you will get more than 12 muffins. Just use another pan if needed. Don't overfill the muffin cups.
  • In a small bowl stir together the sugar and cinnamon for the topping. Sprinkle ½ teaspoon over each muffin.
  • Bake for 15-20 minutes.
    Muffins should be round, puffy, and golden brown looking. When you gently press your finger on the top of a muffin, it should spring back and feel dry. That's when you know it's done. Or you can do the toothpick test as well.
  • Cool the muffins in the pan for 5 minutes or until you can handle them to move them to a cooling rack to cool completely. As the muffins cool the cinnamon & sugar topping gets crackly and gives a sweet crunch to the muffins. SO good!

Notes

Nutrition Information : Calorie count is for one muffins using sour cream. I prefer the taste of the muffins with full fat sour cream so that's what I based the nutrition information off of. If you use plain yogurt the calorie count and fat will be less. 
Apples : I prefer to use a sweet & tangy apple like Golden Delicious, Gala, or Fuji apples. Granny Smith apples will be very tart and sour in this recipe. 
Recipe Update : This recipe was originally published in 2016. The original recipe called for 1 cups all-purpose flour + 1 cup white whole wheat flour. You can make it that way but I have always had a hard time finding the white whole wheat flour (maybe they stopped making it?) which is why I have updated the recipe to call for 2 cups all-purpose flour. I would suggest not using whole wheat flour as that yields very dry and dense baked goods normally. 

Nutrition

Calories: 201kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 241mg | Potassium: 76mg | Fiber: 1g | Sugar: 16g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg